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24 Hour cooked Rib of Beef (50oC) - Tips


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24 Hour cooked Rib of Beef (50oC) - Tips

stanleyk | Apr 26, 2010 12:40 AM


I have a stag do this weekend and the first night is going to be cooking a two rib of beef at 50oC for 24 hours, a la Heston. We are operating on a very tight time frame however and was wondering whether anyone had any tips on whether once the cooking has been completed the beef can then be left to cool completely and be stored in any way?

Previously we have always cooked, rested and subsequently fried steaks all within the same process, I was wondering if we prepared the beef (the 24 hour cooking part) in advance we could maybe leave overnight and then cut the steaks and so on when required, or does this just increase the opportunity for bugs to develop agian and so on?

Thanks for any help in advance

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